Effect of the various fats on the structural characteristics of the hard dough biscuit

  1. Kouhsari, F.
  2. Saberi, F.
  3. Kowalczewski, P.Ł.
  4. Lorenzo, J.M.
  5. Kieliszek, M.
Revue:
LWT

ISSN: 0023-6438

Année de publication: 2022

Volumen: 159

Type: Article

DOI: 10.1016/J.LWT.2022.113227 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus